Pizza Pizza Pizza! Four Pizza Ideas: Crust Free, Nut Free, Gluten Free, Guilt Free

I love pizza. When eating strictly Paleo I MISS PIZZA! I’ve tried the nutty almond flour crusts and the dry, dense coconut flour crust and am honestly left feeling disappointed. I feel like it is extremely caloric, not too tasty, and kind of a waste of my time. I’d much rather eat any of these four recipes, and if I’m feeling extra naughty, I add a little cheese.

With the eggplant pizzas, you can get creative and make your own, or look for the recipe in my book: Paleo Happy Hour. You can also check out this version. Pictured on the bottom-left are my Bruschetta-Stuffed
Mushrooms that taste very pizza-y and are also is a featured recipe in my book. Or, check out my slightly dated (pictures were pretty bad back then) Portobello Mushroom Pizzas on this blog. 

Here is my recipe for Pizza-Stuffed Chicken! It is delicious. All the taste with none of the bland crust.Lastly, here is a new recipe for all you loyal readers: 

Pizza soup

Pizza Soup
This soup recipe is perfect for picky eaters. Who can resist pizza? Even pizza in soup form is tasty. So get in your kitchen and try this!

Preparation Time: 25 Minutes
Cook time: 40 Minutes
Serves: 6

1 tablespoon ghee3 cloves of garlic, minced3 sprigs of thyme, minced1 onion, diced1 six-ounce can tomato paste
1 can whole tomatoes, 28 ounces, undrained
¼ cup water1 pound Italian sausage
1 can beef broth,14 ounces
½ red bell pepper, chopped6 mushrooms, chopped1 package pepperoni, 5 ounces1 can sliced black olives, 2.25 ounces
red pepper flakes

1. In a large pot, melt the ghee over medium-high heat. Add in the garlic, thyme, and half of the onion. Sauté for 3-5 minutes or until the onion is translucent. Add the tomato paste, canned tomatoes, and water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Then, put the tomato base into a blender in two batches. Blend until completely smooth.

2. Cook the Italian sausage in a frying pan over medium-high heat. Continuously break apart the sausage into small pieces with a spatula while it cooks.

3. Sauté the bell pepper, remaining onion, and mushrooms in the large pot for 5 minutes. Stir in the beef broth, tomato soup base, and Italian sausage. Simmer until ready to serve.

4. While the soup finishes cooking, halve the pepperoni slices, and brown them in a small frying pan over medium high heat. To assemble the soup, ladle it into a bowl and top it with the browned pepperoni, a few olives, and crushed red pepper flakes.